Creamy 12-Layer Vegan Lasagna with Spinach Ricotta Delight

Name: Creamy 12-Layer Vegan Lasagna with Spinach Ricotta Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 2 cups vegan ricotta cheese; 3 cups fresh spinach; 2 cups marinara sauce; 1 cup shredded vegan mozzarella; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Author: lia

Published: December 14, 2025

Vegan lasagna spinach ricotta family size

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You know those nights when you need a meal that feels like a warm hug? That’s exactly why I fell in love with this vegan lasagna spinach ricotta family size recipe. It all started when my niece – who’d just gone vegan – came over for Sunday dinner. I panicked! But one bite of this creamy, comforting dish and she was hooked. Now it’s our go-to for family gatherings. The secret? That dreamy ricotta-spinach layer that makes even my meat-loving brother ask for seconds. Trust me, this isn’t your average sad vegan food – it’s the kind of meal that brings everyone to the table, forks ready.

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Why You’ll Love This Vegan Lasagna Spinach Ricotta Family Size

This isn’t just another lasagna – it’s the kind of dish that makes weeknights feel special. Here’s why it’s become my family’s favorite:

Creamy dreamy texture: That ricotta-spinach layer fools everyone – even dairy lovers can’t believe it’s plant-based!
Nutrition you can see: Packed with spinach (3 whole cups!), it’s a sneaky way to get greens into picky eaters.
One-dish wonder: Minimal cleanup means more time at the table actually talking to your family.
Freezer-friendly magic: Make two – bake one now, freeze one for those “I can’t cook tonight” emergencies.
Crowd pleaser: Serves 8 hungry people (or 6 very hungry teenagers – I’ve tested this personally!).

The best part? It comes together faster than ordering takeout – and tastes ten times better.

Vegan lasagna spinach ricotta family size - detail 2

Ingredients for Vegan Lasagna Spinach Ricotta Family Size

Gathering the right ingredients is half the battle with this lasagna. After many test runs (and happy taste-testers!), here’s exactly what you’ll need:

12 lasagna noodles – regular or no-boil (I’ll explain the no-boil trick later!)
2 cups vegan ricotta cheese – make sure it’s the creamy, spreadable kind
3 cups fresh spinach – packed tight in the measuring cup (it wilts down to nothing!)
2 cups marinara sauce – use your favorite jarred or homemade
1 cup shredded vegan mozzarella – the melty kind is best
2 cloves garlic – minced fine (trust me, you’ll taste the difference)
1 tbsp olive oil – for sautéing that glorious spinach
1 tsp salt – plus more to taste
1/2 tsp black pepper – freshly ground if you’ve got it

See? Nothing weird or hard-to-find – just simple, good ingredients that work together like magic.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this vegan lasagna! Just grab these kitchen basics:

9×13 inch baking dish – our family-sized lasagna home
Large pot – for boiling those noodles (unless you’re using my no-boil trick!)
Mixing bowl – medium-sized for the ricotta-spinach magic
Skillet – to wilt that mountain of spinach down to size
Wooden spoon – my trusty sidekick for stirring
Chef’s knife – for mincing garlic (or use pre-minced to save time!)

That’s it! Now let’s get cooking.

How to Make Vegan Lasagna Spinach Ricotta Family Size

Alright, let’s get to the good stuff! Making this lasagna is easier than you think, especially once you get into the rhythm of layering. Follow these steps, and you’ll have a bubbling, golden masterpiece in no time.

Preparing the Spinach and Ricotta Filling

First, heat your olive oil in that skillet over medium heat. Toss in the minced garlic – oh, that smell is heavenly! Once it’s fragrant (about 30 seconds), add all that fresh spinach. It’ll look like a mountain at first, but don’t worry – it wilts down fast. Stir occasionally until it’s bright green and tender (about 2-3 minutes). Season with salt and pepper, then let it cool slightly before mixing it into your vegan ricotta. Taste it – this is your chance to adjust the seasoning before it’s trapped between layers!

Layering the Vegan Lasagna Spinach Ricotta

Here’s where the magic happens! Start with a thin layer of marinara sauce in your baking dish – this prevents sticking. Place 4 lasagna noodles side by side (they can overlap slightly). Now spread half your ricotta-spinach mixture evenly over the noodles. Repeat: sauce, noodles, remaining ricotta mix. Finish with a final layer of noodles and the rest of your sauce. Sprinkle that vegan mozzarella all over the top – be generous! Pro tip: If using regular noodles, pat them dry after boiling to avoid soggy layers.

Baking and Serving

Pop that beauty in your preheated 375°F oven for 25-30 minutes. You’ll know it’s done when the edges are bubbling and the top is golden with a few darker spots. Here’s the hard part – let it rest for 10 minutes before cutting! This helps the layers set so you get perfect slices. The wait is torture with that amazing smell, but trust me, it’s worth it.

Tips for Perfect Vegan Lasagna Spinach Ricotta Family Size

After making this lasagna more times than I can count (and receiving countless compliments!), here are my foolproof tips:

No-boil noodle hack: Skip the pot! Just layer dry noodles – they’ll soften perfectly as they bake.
Taste as you go: Always sample your ricotta mix before layering – it’s easier to add salt now than later.
Mushroom boost: Sautéed mushrooms add incredible umami depth – I add them to the spinach half the time.
Prevent soggy bottoms: That first thin sauce layer is crucial – don’t skip it!
Golden top trick: Broil for the last 2 minutes if your cheese isn’t browning enough.

Remember – lasagna is forgiving! Even my “messy” versions taste amazing.

Variations for Your Vegan Lasagna Spinach Ricotta

One of my favorite things about this recipe is how easily you can make it your own! Here are some tasty twists I’ve tried:

Zucchini layers: Swap half the noodles for thin zucchini slices – bonus veggies!
Homemade cashew ricotta: Blend soaked cashews with lemon and garlic for extra creamy goodness.
Spicy kick: Stir red pepper flakes into your marinara or use arrabbiata sauce.
Sun-dried tomato boost: Chop some into the ricotta mix for bursts of tangy flavor.

Don’t be afraid to experiment – that’s how family recipes are born!

Serving Suggestions

Oh, the possibilities! This vegan lasagna stands proud on its own, but here’s how I love to serve it for maximum family enjoyment:

Classic combo: Warm garlic bread (I cheat with store-bought brushed with garlic butter) and a simple green salad
Kid-approved: Cut into squares and serve with roasted carrot sticks – somehow everything tastes better with “dippy” veggies!
Dinner party upgrade: Pair with roasted Brussels sprouts and a crisp white wine
Leftover lunch: Pack cold slices with cherry tomatoes – they taste amazing at room temperature too

Really though, just hand everyone a fork and watch the magic happen!

Storing and Reheating Vegan Lasagna Spinach Ricotta

Here’s the best part about this lasagna – it might taste even better the next day! Let it cool completely before storing (I usually leave it on the counter for about an hour). Then cover tightly with foil or transfer slices to airtight containers. In the fridge, it keeps beautifully for 3 days – just reheat individual portions in the microwave for 1-2 minutes until warmed through.

For longer storage, freeze whole or in portions for up to 2 months. Thaw overnight in the fridge before reheating. My favorite trick? Cover with foil and bake at 350°F for 20-25 minutes to bring back that fresh-from-the-oven magic. The spinach stays vibrant, and the ricotta stays creamy – no sad, dried-out leftovers here!

Vegan Lasagna Spinach Ricotta Family Size Nutritional Info

Now, I’m no nutritionist, but after carefully calculating (and taste-testing!), here’s what you’re getting in each generous slice of this lasagna. Remember – these are estimates since brands vary, but it’s packed with way more nutrients than traditional versions!

320 calories – filling without being overly heavy
10g protein – thanks to that protein-rich vegan cheese
42g carbs – balanced energy from noodles and veggies
4g fiber – all that spinach keeps things moving smoothly
12g fat – the good kind from olive oil and plant-based cheeses

And here’s my favorite part – zero cholesterol! Your heart will thank you while your taste buds celebrate.

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this vegan lasagna – here are the ones that pop up most often from friends and family:

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all the excess water (really get in there with your hands – a kitchen towel helps). You’ll need about 1 cup of thawed spinach to replace the 3 cups fresh. Bonus – frozen spinach is often more affordable!

How do I make this gluten-free?
Easy swap! Use gluten-free lasagna noodles (the no-boil kind work great). Just check your vegan cheeses are GF too – some contain wheat-based thickeners. Everything else is naturally gluten-free!

Can I prepare this ahead of time?
Yes, and I do this often! Assemble the lasagna (don’t bake), cover tightly, and refrigerate for up to 24 hours. Add 10 extra minutes to the bake time since it’s going in cold. The spinach stays beautifully green this way.

Why does my lasagna come out watery?
Usually this means either: 1) Not squeezing spinach enough, 2) Using watery marinara (look for thicker sauces), or 3) Cutting too soon – that 10-minute rest lets excess moisture absorb. Next time, try no-boil noodles – they soak up extra liquid!

Can I freeze individual portions?
You bet! Slice the baked lasagna, wrap each piece in parchment paper, then foil. Freeze flat on a baking sheet before transferring to bags. Reheat straight from frozen (covered) at 350°F for 30-40 minutes – perfect for single servings!